Combine the flour, salt, and pepper in a shallow bowl. Whisk the egg and milk together in another shallow bowl until well blended, then mix the panko bread crumbs and paprika together in a third shallow bowl.
Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.
Heat the vegetable oil in the wok insert over medium-high heat. Arrange pork chops and cook until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side.
Flip the pork chops and cook for an additional 3-4 minutes.
Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, add sour cream and dill, whisk until thick.
Pour the sauce over pork chops and serve.
